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One day I was making crispy chicken cutlets.I had my standard breading station set up on my kitchen island—flour, egg, breadcrumbs—and was halfway through the process when I realized that I ...
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses.
Chicken Kiev is a breaded cutlet dish popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.
Repeat with remaining chicken breast for a total of 4 cutlets. Line a baking sheet with a wire rack. On a clean work surface, arrange a 12"-long sheet of plastic wrap.
Various authors describe somewhat different procedures of preparing these cutlets. [2] Alexandrova-Ignatieva recommends the use of butter in its solid form for mixing with ground chicken meat. [4] In the recipe included in The Book of Tasty and Healthy Food, white bread soaked in milk and heated butter are added to ground chicken meat. [5]
The widespread minced cutlet (Russian: котлета рубленная, romanized: kotleta rublennaya) [42] is made of minced meat (beef or pork or a mixture of both; chicken, turkey, or fish), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan-fried. Bread is added in amounts up to 25% of meat, adding softness to the ...
With this method, not only do you ensure that the breading sticks nicely to the cutlet by leading with flour and egg, but it gives the crust a nice, thick consistency.
Also, kotlet drobiowy is made of chicken or turkey and prepared in a similar way, and kotlet wolowy is made of beef steak, pounded, soaked in milk for a few hours to tenderize the meat and then coated in flour, beaten egg, and bread crumbs.